Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry
The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes. The objective of the present study was to assess some physicochemical and functio...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia, Sede Medellín
2020-05-01
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| Series: | Revista Facultad Nacional de Agronomía Medellín |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/refame/article/view/81564 |